Description
These are wholesome and delicious apple muffins. My boys love the varied texture and the warm cinnamon.
Ingredients
Scale
2 sticks butter, room temperature
1 1/2 cups granulated sugar
3 eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
2 cups whole wheat flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
4 small (or 3 med/lg) Granny Smith apples, cored and diced into 1/4” piece
Instructions
- Preheat oven to 350 degrees. Line muffin trays with papers and spray papers with nonstick spray
- In a medium-sized bowl sift together flour, baking soda, salt, cinnamon and nutmeg. Set aside.
- Cream together butter and sugar. Next whip in the eggs and vanilla extract mixing until light, airy and well-combined
- Add dry ingredients to wet in thirds and mix at a gradual speed – you don’t want to over-mix or make a mess
- Add the diced apples and toasted walnuts in to the muffin batter and fold to incorporate
- Fill muffin cups 2/3 full with batter.
- If you are making mini-muffins, cook them for 18 minutes rotating halfway through. For larger muffins you will need 25 minutes, again rotate the pan halfway through cook time.
- Let the muffins cool in the pan for 5 minutes before removing to cooling rack to cool completely
